Cooked Custard

Cooked Custard

A vintage handwritten recipe for Cooked Custard; make this classic Cooked Custard with milk, eggs, sugar, cornstarch, salt, and vanilla.
A vintage handwritten recipe for Cooked Custard


1/2 gallon milk
6 to 7 eggs
2 cups of sugar
1 to 2 tablespoons cornstarch (optional)
1/2 teaspoon salt
1/2 tablespoon vanilla


Scald milk and salt in a double boiler over simmering water. Beat eggs well, add sugar, and beat until dissolved. Add cornstarch; if a thicker custard is desired. Mix some of the hot milk into the eggs and sugar mixture. Then add sugar and egg mixture to hot milk on top of the double boiler. Stir and cook until the custard coats a spoon. The custard will thicken some when cooling. Add vanilla and chill before serving. 

Water temperature must be kept low to keep milk from curdling. If lumpy, put in the blender. 

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